Lemony Chicken with Mushrooms
Bright, bold, and irresistibly savory, this Lemony Chicken with Mushrooms is a one-pan wonder that combines tender, golden-brown chicken breasts with earthy sautéed mushrooms in a vibrant lemon-infused sauce. Perfect for busy weeknights or a laid-back dinner party, this recipe delivers big flavor with simple ingredients like fresh lemon juice, garlic, and a touch of parsley for garnish. Ready in just 40 minutes, the dish strikes the perfect balance of zesty and comforting, making it an ideal choice for anyone craving a wholesome yet elevated chicken dinner. Serve it alongside rice, pasta, or crusty bread to soak up the luscious lemon sauce!
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Recipe Information
Ingredients
- 2 large, boneless and skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces, sliced white mushrooms
- 2 cloves, minced garlic
- 0.75 cup chicken broth
- 0.5 cup, freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until hot and shimmering.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet.
Add the sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until they are browned and softened.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 3-4 minutes, reducing slightly.
Stir in the lemon juice and lemon zest, mixing well to form the sauce.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for another 2 minutes, allowing the chicken to reheat and absorb some of the sauce flavors.
Remove the skillet from heat. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3093 mg | 134% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
